James gumbo

Ingredients

• 2 green peppers roughly chopped

• 2 med yellow onions diced

• 6 stalks celery chopped

• 4 cloves garlic chopped

• 1 bag frozen okra

• 6-8 boneless chicken thighs cut into 1 or 2 inch cubes

• 4 links of andouille sausage cut into half moons

• 6 strips of thick cut smoked bacon chopped

• 2 boxes of chicken stock (I use “Kitchen Basics” brand. Get stock, not broth)

• 1 cup flour

• ½ cup plus 4 tbls canola oil

• Cajun seasoning (Like Tony Chachere’s or Slap Ya Mamma)

• Red pepper flakes

• Salt and pepper

• Rice

• Chopped scallions

Preparation

1. Heat large pot and add 4 tbls of canola oil. Add bacon and render the fat. Remove bacon and reserve. 

2. Lower heat to about medium. Add ½ cup canola oil and heat. You should have about a cup total of oil/fat in the pot. Add the flour and stir, stir, stir. Be careful not to splash the oil. Keep stirring to prevent burning or sticking to bottom of pot. The roux should reach a dark color just before burning. This is the tricky part. If it burns you have to throw it out and start over. It will take about 15 minutes to cook. 

3. As soon as it reaches the dark color add the green peppers, onions, and celery and stir well. Cook about 3-5 mins until sweated. 

4. Add garlic and stir for about 30 seconds. Add chicken and stir well. Add salt, pepper, red pepper, seasonings to taste. Add one box of stock and stir well. Add about half of the second box of stock but don’t make it too soupy. 

5. Bring to a boil then let simmer for about 30 mins. 

6. Add sausage, reserved bacon, and okra and continue to simmer for about another 20 mins or so. 

7. Serve over rice with chopped scallions and Tabasco. The traditional side dish with gumbo is potato salad.

Tip: If your roux gets too close to burning before it gets dark you can add browning liquid with the stock.

Jeffrey Cowgill 2014 (updated 2024)